I baked some spiced buns and while chatting with my sister mentioned that it would be perfect if I made some spicy soup to go with them for dinner. Her son was home for holidays and she was making him different soups each day. She said that I can have noodles and scallions with bell peppers in a wholesome soup.The inspiration to the recipe was from Mallika Badrinath's 100 soups and soft drinks book. I said , "fine I'm on" and tried this soup. I had scallions and green bell peppers. I wanted to use up the macaroni in my pantry. The soup went well with the buns. We simply wiped the bowl clean with the last bit of bread crumb.
Following is the recipe for two servings.
1 large bell pepper
2 spring onions with the bulbs
1/4 cup of shell macaroni cooked and drained
1 table spoon butter
2 teaspoons masoor dhal soaked for 1/2 an hour
2 teaspoons cooking oil
Few basil leaves
1 red onion sliced
Salt to taste
Chop the bell pepper and the bulbs of the spring onions. Toss them along with the sliced onion in 2 teaspoons oil. Allow to cool and grind them to a paste with the basil leaves and the masoor dhal.
Melt the butter in a pan and toss the green of the sping onions. Add the ground paste and saute for a few minutes. Add the cooked macaroni and 2 cups of water. Bring to a boil and simmer for few minutes.
Serve hot with desired dinner rolls. I served them with my oats buns.